A basic fried rice commonly made by street vendors and fine restaurants alike. It’s best to use day-old rice that’s been cooked and sitting at room temperature (just leave it in the rice cooker for best results).
Khao Phat Gai - Thai Chicken Fried Rice
- 250 g chicken breasts, cut into 2 cm x 1 cm pieces
- 1 tablespoon vegetable oil
- ½ tablespoon fish sauce
- 1 clove garlic, crushed with the side of a cleaver or knife
- 2½ tablespoons vegetable oil
- 2 cups cooked jasmine rice, at room temperature
- 1 egg, lightly beaten with ½ teaspoon water
- 1 teaspoon soy sauce
- ½ teaspoon fish sauce
- ¼ teaspoon freshly ground black pepper
- pinch of white sugar
- 1 cucumber, peeled and sliced thinly
- lime, fresh red chillies, spring onions <em>(optional)</em>
- Heat 1 tablespoon oil in a wok until hot, but not smoking, over medium high heat.
- Cook chicken until just cooked through, about 4 minutes. Add the ½ tablespoon fish sauce, as you are cooking, to the meat. Remove from wok and set aside.
- Heat the additional 2½ tablespoon oil in wok. Add the crushed garlic, cook briefly (about 30 seconds)
- Add the rice, breaking it up with a wooden spoon or metal turner.
- Add the cooked chicken. Toss together in the wok.
- Add the soy sauce and ½ teaspoon fish sauce. Add the beaten egg, pepper, and sugar.
- Continue to stir-fry until heated through and grains of rice are separated.
- Taste and adjust seasoning accordingly (add more fish sauce if it needs more salt).
- Remove to serving dish and garnish with cucumber, spring onions, lime wedge and fresh red chilli peppers.
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